Preparation:
In a saucepan, bring to a boil the water, put inside the wild fennel (1) and simmer for at least 30 minutes, until the fennel is cooked (2)( do not throw away the cooking water because you will need to cook the pasta ) .
Place the fennel in a cutting board and using a knife , cut it into small pieces (3).
Clean the sardines , remove the innards and remove the bone (4-5-6).
In a pan pour extra virgin olive oil , chili and garlic finely chopped . Fry for 2 minutes and add half of the sardines (7). Cook for another 2 minutes and add the fennel , salt and raisins soften previously with a bit of water (8). Continue cooking for another 5 minutes.
In a frying pan, toast the bread crumbs with a little of salt (12) (if you want you can add a little of almonds into small pieces).
Bring to a boil the water used to cook the fennel, salt and cook the pasta.
Meanwhile, flour (9) and fry the remaining sardines in hot oil (10-11).
Drain the pasta and sauted with the compound prepared previously . Add the toasted bread crumbs (13-14) and serve garnished with the fried sardines (15).